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Vegetarians: What have you eaten today?
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<blockquote data-quote="Avocado Sevenfold" data-source="post: 1209513"><p>Hi [USER=295129]@PurpleArmadillo[/USER] I should learn to write things down as I just chucked stuff in for the minty tofu. From memory</p><p></p><p>1 pack of plain Cauldron tofu - well pressed overnight (it is 1% carb)</p><p>1/4 cup of olive oil*</p><p>juice of one lemon</p><p>1 tsp apple cider vinegar</p><p>1 tsp dried mint or maybe it was a tbsp</p><p>a pinch of chilli flakes</p><p>salt and pepper</p><p></p><p>I think the olive oil might be a bit overpowering so I will try rapeseed next time. Cube the well pressed tofu and pop in the marinade made from the other ingredients. Marinade for a few hours and stir occasionally to ensure the tofu is well coated. I made it a few days ago and it is lasting well. Doesn't taste like feta much, but it is nice enough and good for protein and fat. There are lots of vegan feta recipes online, but many of them contain nooch which I don't enjoy the taste of unfortunately.</p><p></p><p>I couldn't go to work without a packed lunch as there would be nothing to eat there. Bag of peanuts from the corner shop? I can't think of anything else available.</p><p></p><p>We have a spiraliser like this <a href="https://www.amazon.co.uk/Spiralizer-Tri-Blade-Vegetable-Strongest--Replacement/dp/B00GRIR87M/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1468970473&sr=1-3&keywords=spiralizer" target="_blank">https://www.amazon.co.uk/Spiralizer-Tri-Blade-Vegetable-Strongest--Replacement/dp/B00GRIR87M/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1468970473&sr=1-3&keywords=spiralizer</a> The courgettes are growing like weeds at the moment so no need to buy any. </p><p></p><p>Summer ended here at 9.45pm today when the heavens opened. It has calmed down now, but we are due a big storm though the night which should clear the air.</p></blockquote><p></p>
[QUOTE="Avocado Sevenfold, post: 1209513"] Hi [USER=295129]@PurpleArmadillo[/USER] I should learn to write things down as I just chucked stuff in for the minty tofu. From memory 1 pack of plain Cauldron tofu - well pressed overnight (it is 1% carb) 1/4 cup of olive oil* juice of one lemon 1 tsp apple cider vinegar 1 tsp dried mint or maybe it was a tbsp a pinch of chilli flakes salt and pepper I think the olive oil might be a bit overpowering so I will try rapeseed next time. Cube the well pressed tofu and pop in the marinade made from the other ingredients. Marinade for a few hours and stir occasionally to ensure the tofu is well coated. I made it a few days ago and it is lasting well. Doesn't taste like feta much, but it is nice enough and good for protein and fat. There are lots of vegan feta recipes online, but many of them contain nooch which I don't enjoy the taste of unfortunately. I couldn't go to work without a packed lunch as there would be nothing to eat there. Bag of peanuts from the corner shop? I can't think of anything else available. We have a spiraliser like this [URL]https://www.amazon.co.uk/Spiralizer-Tri-Blade-Vegetable-Strongest--Replacement/dp/B00GRIR87M/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1468970473&sr=1-3&keywords=spiralizer[/URL] The courgettes are growing like weeds at the moment so no need to buy any. Summer ended here at 9.45pm today when the heavens opened. It has calmed down now, but we are due a big storm though the night which should clear the air. [/QUOTE]
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